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Home » Savoury » Dinner

Pasta Al Forno – An Aubergine Pasta Bake

January 7, 2021 by Jane Saunders 14 Comments

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multiple images of pasta al forno with text overlay
Bowl of pasta al forno with text overlay
close up of aubergine pasta bake with text overlay
multiple images of aubergine pasta bake with text overlay
close up of aubergine pasta bake with text overlay

This pasta al forno recipe combines penne rigate pasta, a hearty aubergine ragu and plenty of mozzarella cheese. This incredibly tasty aubergine pasta bake is fantastic meat-free comfort food that can be made in advance.

Close up of pasta al forno in a large serving pot with a spoon in it
Contents hide
1 Why this Recipe is Worth Making
2 Ingredients for Aubergine Pasta Bake
3 Step by Step Instructions
4 Expert Tips
5 Frequently Asked Questions
6 Variations on this Vegetarian Pasta Bake
7 Pasta al Forno with Aubergine

Al Forno is an Italian phrase that refers to food that’s been baked in the oven. So pasta al forno really just translates as pasta bake.

Pasta al forno has long been a favourite of my family. A serving of piping hot saucy pasta laden with golden melted cheese, fresh from the oven, is pure comfort food. It’s no wonder this dish is always greeted with excitement in my household.

My daughter recently came home absolutely raving about a beef pasta bake she enjoyed at school, and it was then that I thought about creating this meat-free aubergine pasta bake.

Why this Recipe is Worth Making

A serving of vegetarian pasta al forno in a white bowl

This vegetarian aubergine pasta bake is as easy to make as a classic beef pasta al forno. But despite being meat-free, this aubergine variation delivers a hearty and full-flavoured meal.

The recipe presented below will satisfy four people with healthy appetites. But it can also be doubled to serve a larger crowd should you be looking for an easy and filling main course to serve to guests or a larger household.

This pasta al forno recipe is a stand alone meal with no side dish essential as it is already crammed full of healthy vegetables. If you do feel like adding a side, a simple green salad will suffice. Easy!

Ingredients for Aubergine Pasta Bake

Ingredients for aubergine pasta bake

Rich in vegetables, note that the aubergine ragu used in this recipe comprises minced aubergine and mushrooms along with chunks of aubergine and red pepper. This ensures the sauce has plenty of robust texture with delightful hunks of healthy veggies scattered throughout.

I used penne rigate pasta in this aubergine pasta bake, as it marries well with the rich ragu sauce. The pasta type can be varied though – ziti, fusilli and rigatoni will all work out fine too. Just use the same quantity listed.

I’ve chosen buffalo mozzarella as it has a stronger flavour than standard mozzarella. It’s a great partner to the robust ragu in this bake.

Step by Step Instructions

Part of the beauty of any pasta al forno recipe is that the hard work is done before it goes into the oven. Once assembled, it takes 30 minutes to bake, leaving plenty of time for tidying up before serving.

Please Note: this recipe requires the dried pasta to be pre-cooked before adding to the sauce. Simply tip it into a large pan of boiling salted water and cook for 1-2 minutes less than the recommended time on the pack. It should be al-dente (firm but with a little bite left). Drain and set aside.

Next, follow these simple instructions for this aubergine pasta bake:

Step 1: finely dice the shallot and mince the garlic. Deseed and chop the pepper into pieces approx 1 cm square. Take half of the aubergine and chop into chunks around 1 cm cubed. Mince the remaining aubergine and the mushrooms in a food processor (chop roughly before adding)

Step 2: Fry the shallot in a little oil for 2-3 minutes until beginning to soften. Add the minced garlic, fry for another minute then add the minced aubergine and mushrooms. Fry, stirring occasionally for 5 minutes, then add the pepper and aubergine chunks and fry for a further 5 minutes, stirring frequently

Step 3: Add 150 ml of stock to the pan along with the tinned tomatoes, herbs, chilli flakes, salt, pepper and tomato puree. Stir and let cook gently for 15-20 minutes, adding more stock if the sauce looks to be drying out or getting too thick. If the sauce looks too thin, cook a little longer to thicken

Step by step images for making aubergine pasta bake

Step 4: Once the vegetables are tender and the sauce looks thick enough to coat the pasta nicely, stir through the pesto, pine nuts and black olives. Next, add pre-cooked pasta, mix thoroughly and transfer to an ovenproof baking dish

Step 5: Tear the mozzarella into pieces and dot over the top of the pasta. Cover with a lid (or foil) and bake for 20 minutes, then uncover and bake for a further 10 minutes until the cheese turns golden in places

step by step images for making vegetarian aubergine pasta bake

Scatter fresh herbs over the pasta bake and serve at the table straight from the baking dish for maximum comfort vibes.

Expert Tips

Pasta al forno is a classic recipe that appeals to most people. To make your pasta bake stand out from the crowd keep the following tips in mind:

  • the pasta will continue to absorb liquid from the sauce in the oven. For this reason, when boiling in the pan of water cook the pasta until barely al-dente. By retaining a definite bite to it here, your pasta will turn out perfectly cooked, rather than overcooked (soggy), when it is served
  • And remember that when boiling the pasta, the exact cooking time varies depending on the brand and size. Check your pack instructions for a guide and test for doneness several minutes ahead of this recommended time
  • Ensure the sauce is not too thick or too thin. Add a splash more stock to thin it out if it looks too thick and cook for a little longer if the sauce appears too watery and thin
  • To cut down on washing up use a pan that can go from the hob to the oven. I use a large cast iron casserole pot
  • To prevent this aubergine pasta bake from drying out in the oven, ensure it is covered for the first 20 minutes of the cooking time. Remove the lid/ foil for the final 10 minutes just to allow the cheese to pick up a little colour

Frequently Asked Questions

Can I use different cheese?

By all means. The stretchy nature and fuller flavour of buffalo mozzarella is a pleaser in my household, but you could just as easily use cheddar, goats cheese, taleggio or blue cheese, such as gorgonzola, here

Can I make it in advance?

You can pre-assemble this pasta al forno in advance, right up to the point of baking. At this point, cool, cover and refrigerate the pasta bake for up to a day. Let sit at room temperature for 1-2 hours before baking to avoid finding a cold spot in the centre.

Bake (still covered) at 190C/375F for 25 minutes, then remove the foil and continue to heat for a further 10 minutes, until hot throughout.

Please note: the longer the pasta sits in the sauce, the more liquid it absorbs. If made in advance, this dish will be a little less saucy than pictured here. You can drizzle a couple of tablespoons of water into the dish before baking to help alleviate this issue.

Can I freeze leftovers?

Any leftovers can be cooled, wrapped and frozen for up to 1 month. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it. Add a splash of water and mix through to help loosen the sauce again, then either microwave or reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout.

Variations on this Vegetarian Pasta Bake

  • To make this pasta bake vegan, simply replace the cheese with a suitable vegan alternative and use a vegan red pesto
  • Make it nut-free by leaving out the pine nuts and swap the red pesto for 1 tablespoon finely diced sun-dried tomatoes (drained from their preserving oil)
  • To make this pasta bake gluten-free swap the regular pasta for gluten-free pasta. Double-check the other jarred/ tinned ingredients to ensure they are gluten-free
A cooked aubergine pasta al forno in a large overproof pot

More Comforting Veggie Mains to Try

  • Vegetarian Rogan Josh with Black Lentils & Aubergine
  • Vegan Lentil Shepherd’s Pie
  • Lentil & Olive Stew
  • Cheesy Vegetable Potato Pie

Have you made this aubergine pasta bake? Did you know commenting and rating recipes is one of the best ways you can support your favourite food bloggers? Let me know what you thought of this recipe in the comments below and don’t forget to show me a picture of it on Instagram – use #littlesugarsnaps and tag me @jane_littlesugarsnaps.

A pan of pasta al forno with aubergine ragu

Pasta al Forno with Aubergine

Jane Saunders
This pasta al forno recipe combines rigatoni pasta, a hearty aubergine ragu and plenty of mozzarella cheese. This aubergine pasta bake is fantastic meat-free comfort food.
5 from 12 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian, Worldwide
Diet: Vegetarian
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 562kcal
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Ingredients

  • 300 g Penne rigate or other tube pasta e.g. rigatoni, ziti or fusilli
  • 1 Echalion shallot large
  • 1 Garlic clove
  • 1 Aubergine Approx 350g (12 oz)
  • 150 g Chestnut mushrooms
  • 1 Red pepper large
  • 1 x 400 g Tin chopped tomatoes
  • 300 ml vegetable stock
  • 1 teaspoon Dried mixed herbs
  • ¼ teaspoon Chilli flakes
  • ½ teaspoon Salt
  • ⅛ teaspoon Black pepper
  • 2 tablespoon Double strength tomato puree
  • 1 tablespoon Red pesto
  • 10 Black olives
  • 1 tablespoon Pine nuts optional
  • 250 g Buffalo mozzarella

Instructions

  • Preheat the oven to 190C /375F/ GM5. Cook the pasta in a large pan of boiling water for 1-2 minutes less than recommended on the pack it should be al-dente (firm but with a little bite left). Drain and set aside
  • While the pasta is cooking, finely dice the shallot and mince the garlic. Deseed and chop the pepper into pieces approx 1 cm square. Take half of the aubergine and chop into chunks around 1 cm cubed. Mince the remaining aubergine and the mushrooms in a food processor (chop roughly before adding)
  • Fry the shallot in a little oil for 2-3 minutes until beginning to soften. Add the minced garlic, fry for another minute then add the minced aubergine and mushrooms. Fry, stirring occasionally for 5 minutes, then add the pepper and aubergine chunks and fry for a further 5 minutes, stirring frequently
  • Add 150 ml of stock to the pan along with the tinned tomatoes, herbs, chilli flakes, salt, pepper and tomato puree. Stir and let cook gently for 15-20 minutes, adding more stock if the sauce looks to be drying out or getting too thick. Cook a little longer to thicken the sauce more if necessary
  • Once the vegetables are tender and the sauce looks thick enough to coat the pasta nicely, stir through the pesto, pine nuts and black olives. Next, add the pasta, mix thoroughly and transfer to an ovenproof baking dish
  • Tear the mozzarella into pieces and dot over the top of the pasta. Cover with a lid (or foil) and bake for 20 minutes, then uncover and bake for a further 10 minutes until the cheese turns golden in places
  • Take out of the oven and top with fresh herbs (e.g. rosemary, thyme or parsley) before serving

Notes

Cooking Tips

  • The pasta will continue to absorb liquid from the sauce in the oven. For this reason, when boiling in the pan of water cook the pasta until barely al-dente. By retaining a definite bite to it here, your pasta will turn out perfectly cooked, rather than overcooked (soggy), when it is served
  • The exact cooking time for your pasta will depend on the brand and size. Check your pack instructions for a guide and test for doneness several minutes ahead of this recommended time
  • Ensure the sauce is not too thick or too thin. Add a splash more stock to thin it out if it looks too thick and cook for a little longer if the sauce appears too watery and thin
  • To cut down on washing up use a pan that can go from the hob to the oven. A large cast-iron casserole pot is ideal
  • To prevent the pasta bake from drying out in the oven, ensure it is covered for the first 20 minutes of the cooking time. Remove the lid/ foil for the final 10 minutes just to allow the cheese to pick up a little colour
  • The stretchy nature and fuller flavour of buffalo mozzarella is a pleaser in this dish but cheddar, goats cheese, taleggio or blue cheese, such as gorgonzola, also work well

 

Make in Advance

You can pre-assemble this aubergine pasta bake recipe in advance, right up to the point of baking. At this point, cool, cover and refrigerate the pasta bake for up to a day. Let sit at room temperature for 1-2 hours before baking to avoid finding a cold spot in the centre.
Bake (still covered) at 190C/375F for 25 minutes, then remove the foil and continue to heat for a further 10 minutes, until hot throughout.
Please note: the longer the pasta sits in the sauce, the more liquid it absorbs. If made in advance, this dish will be a little less saucy than pictured here. You can drizzle a couple of tablespoons of water into the dish before baking to help alleviate this issue.

 

Leftovers

Any leftovers can be cooled, wrapped and frozen for up to 1 month. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it. Add a splash of water and mix through to help loosen the sauce again, then either microwave or reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout.

Nutrition Per Serving (Approximate)

Calories:562kcal | Carbohydrates:74g | Protein:27g | Fat:19g | Saturated Fat:9g | Cholesterol:48mg | Sodium:775mg | Potassium:856mg | Fiber:8g | Sugar:11g | Vitamin A:2943IU | Vitamin C:44mg | Calcium:1453mg | Iron:2mg
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
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More Dinner

  • Split Pea and Rice Soup with Chicken
  • Vegetarian Rogan Josh with Black Lentils & Aubergine
  • Sheet Pan Chorizo and Prawns
  • Vegetarian Black Lentil & Beetroot Pie

Reader Interactions

Comments

  1. Victoria Bailey

    September 30, 2021 at 3:07 pm

    5 stars
    Beautiful!

    Reply
    • Jane Saunders

      September 30, 2021 at 3:11 pm

      Soooo pleased you enjoyed it. It’s my favourite pasta bake (aside from lasagne obv.)

      Reply
  2. Jo

    January 19, 2021 at 6:21 pm

    5 stars
    I have now tried and can guarantee an absolutely delicious meal. This is a fab recipe – easy to make and incredibly tasty. Love the addition of red pesto! It’s also the perfect meal for a veggie to cook for their meat eating friends and family, as it has a meaty texture, but completely meat free. Highly recommend. Can’t wait to make it again!

    Reply
    • Jane Saunders

      January 20, 2021 at 7:58 am

      Thanks for the feedback – I’m pleased you agree it has quite a meaty texture (even though there is not a scrap of meat in there), helping satisfy veggies and non-veggie alike 😉

      Reply
  3. Jo

    January 12, 2021 at 7:19 pm

    5 stars
    This looks delish. Definitely going to try.

    Reply
  4. Pam Greer

    January 07, 2021 at 3:48 pm

    5 stars
    Pasta dishes are some of my favorite ways to go meatless and I can’t wait to try this!

    Reply
    • Jane Saunders

      January 27, 2021 at 8:15 am

      It’s a new family favourite – I really hope you enjoy it too.

      Reply
  5. Beth

    January 07, 2021 at 3:37 pm

    5 stars
    My son is going to love this recipe! I can’t wait to make this soon! So excited to try this!

    Reply
    • Jane Saunders

      January 27, 2021 at 8:14 am

      Hope he enjoyed it.

      Reply
  6. megan

    January 07, 2021 at 2:58 pm

    5 stars
    Love an eggplant moment- this recipe ROCKS

    Reply
    • Jane Saunders

      January 07, 2021 at 4:19 pm

      ah thanks!

      Reply
  7. Gina

    January 07, 2021 at 2:28 pm

    5 stars
    Such a comforting vegetarian dish. Love the heartiness the eggplant brings!

    Reply
  8. Dannii

    January 07, 2021 at 1:07 pm

    5 stars
    My husband loves aubergine, but I am not a huge fan. So, I am always looking for new ways to cook with it and this is one of my favourites. Delicious.

    Reply
    • Jane Saunders

      January 07, 2021 at 1:13 pm

      Confession – I used to loath aubergine with a passion, but since I discovered it can be minced to make a veggie replacement for minced beef, it’s become one of my favourite veggie ingredients. I hope this recipe transforms you into an aubergine fan too!

      Reply

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